According to the National Foundation for Celiac Awarenessapproximately 1 in every 133 Americans suffers from an autoimmune disorder called celiac disease. This number is based upon a milestone multi-center study of blood samples collected from 13,145 people from February 1996 to May of 2001. This means that there were over 2.1 million undiagnosed people with celiac disease in the United States in 2001.

Celiac is the most extreme form of gluten intolerance. You can be allergic to gluten without having the disease. Gluten is a protein found in wheat, barley, rye, spelt, kamut, and oats.

Many people have uncomfortable symptoms when they eat foods that contain gluten.Now, there is more news: Many medical experts agree that there is a condition related to gluten other than celiac. In 2011 a panel of celiac experts convened in Oslo and settled on a medical term: non-celiac gluten sensitivity.What they still do not know: how many people have gluten sensitivity or how to identify it. They do not really know what the illness is. “We have absolutely no clue at this point,” said Dr. Stefano Guandalini, medical director of the University of Chicago’s Celiac Disease Center.

These are some of the symptoms of gluten intolerance:

Headaches

Irritability

Unexplained fatigue

Lack of concentration

Pain and discomfort on the digestive tract including bloating, gas, foul-smelling stool and occasional vomiting.

Constipation and diarrhea

Unexplained weight loss: As your body is not absorbing the food nutrients properly.

Lactose intolerance

Eczema

Rashes and itchy blistering

Rosacea

Canker sores

Neurological problems

Joint pain

Tingling in the arms and legs

Nerve damage

Poor balance

Tooth enamel erosion and discoloration

WHAT FOODS CONTAIN GLUTEN?

All breads contain gluten.

It is hidden in many foods such as pasta, bread, pizza, some drinks and of course in processed foods.

Gluten is also linked to depression, dementia, migraines, epilepsy and autism.

HOW CAN YOU TEST FOR GLUTEN INTOLERANCE:
Eliminate all foods containing gluten and read the labels. Do so for at least 2 to 3 weeks and then reintroduce gluten in your diet progressively and see how you react.

HOW TO TREAT:

Adopt a totally gluten free life: eliminate ALL gluten from your diet. Your diet should be 100% gluten free. Even a trace amount of gluten can cause an immune reaction in your body. Educate yourself and learn how to incorporate gluten free foods and products in your daily life. Read the labels as even cosmetics such as lipsticks, hair and skin care products can contain gluten.

11 Comments

In the 60’s the wheat we have been eating for thousands of years and being healthy with, was crossed with goat grass in order to make larger yields. I don’t know about grains other than wheat. But crossing it with goat grass, which goats can digest easily, makes it hard to digest for humans.

That said, I suspect more than the gluten in wheat… some other chemical that is in our soil now that wasn’t then, is making us sick because plants take in nutrients from the soil. Including oil based fertilizers and pesticides which also kill the good bugs in the soil that make more soil and nutrients.

That doesn’t tell us exactly what is getting to us, but it’s a good picture of what’s going on with our grains.

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